8 boneless, skinless chicken breast halves
1 onion, sliced into 1/2 inch strips
4 carrots
1 (8 ounce) can sliced mushrooms
1/2 cup shredded sharp Cheddar cheese
2 tablespoons prepared horseradish
1 teaspoon dried oregano
1 teaspoon dried basil
3 cloves garlic, minced
8 red bell peppers, seeded and chopped
salt and pepper to taste
1/2 teaspoon dill weed
1/2 teaspoon salt and pepper to taste
1/2 teaspoon dried sage
1/2 tablespoon paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt and pepper to taste
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, brown chicken pieces on both sides. Drain excess grease from skillet.
Place chicken pieces in a single layer in a large baking dish. Sprinkle with onion, carrots, mushrooms, cheese, horseradish, oregano, basil, garlic, bell peppers and salt and pepper.
Bake in preheated oven for 15 to 20 minutes, or until chicken is golden.
While chicken is baking, beat cream of mushroom soup in a medium bowl. Mix in red peppers and stir into skillet. Spoon over chicken.
Remove chicken from oven. Remove skillet from oven. Reserve remaining cooking water from skillet. Top with chicken, carrots, mushrooms and cream of mushroom soup.
Bake in preheated oven for 10 to 15 minutes, or until chicken is cooked through and juices run clear.